KR20230141189A - levan beet juice that keeps active ingredients for a long time - Google Patents

Abstract

The present invention relates to a levan beet juice that retains the active ingredient for a long time and a method for producing the same. More specifically, it is manufactured by microbial fermentation of low-temperature aged beet juice, contains a high content of levan, and contains chlorogenic acid, flavin, and NOD (Nitrate). It relates to levan beet juice that can retain active ingredients such as nitrite and minerals for a long time, and a method for producing the same.

Description

Levan beet juice that keeps active ingredients for a long time}

The present invention relates to beet juice that retains active ingredients for a long time and a method for producing the same. More specifically, it relates to beet juice that retains active ingredients for a long time, and more specifically, to a beet juice that contains a large amount of levan, which can retain active ingredients such as chlorogenic acid, flavin, NOD (nitrate, nitrite), and minerals for a long time. It relates to beet juice and its manufacturing method.

ABC juice is a juice made from apples, beets, and carrots. It contains various vitamins and is good for skin health, has a whitening effect, and has an excellent detoxifying effect, helping to expel unnecessary waste and toxins from the body. It is rich in dietary fiber and is known to help with bowel movements.

Until now, ABC juice has been mainly a product that has gone through a simple grinding process of the above fruits and vegetables or an extract product using the extract, and in addition, the taste and color of the drink has been improved through heating, pressing, or drying processes, or it has been used to improve the taste and color of the drink. Only techniques for easy drinking have been reported.

Meanwhile, through Korean Patent No. 10-2134700, the present inventors roasted beets, juiced them, aged them at low temperature, and then mixed them with carrots and apples in a specific ratio to increase the rate of digestion and absorption in the intestines and enhance antioxidant and blood pressure-enhancing activities. I have reported on the drinks ordered.

However, when analyzing the active ingredients such as sugar and chlorogenic acid in these fruit and vegetable juices over time, it can be seen that apple juice, carrot juice, beet juice and ABC juice all significantly decrease by 70 to 50% after 3 to 10 days.

Accordingly, the present inventors made efforts to develop beet juice that retains the active ingredient for a long time. As a result, the high molecular compounds in the beet were converted to low molecular compounds through low-temperature aging to increase the rate of digestion and absorption in the intestines, and the beet juice was fermented at a specific concentration of specific microorganisms. The present invention was completed by confirming that it contains a large amount of levan produced by microorganisms and that active ingredients such as chlorogenic acid, flavin, NOD (nitrate, nitrite) and minerals can be maintained for a long time.

Republic of Korea Patent No. 10-2134700

The object of the present invention is a fermented beet juice produced by microbial fermentation of low-temperature aged beet juice, which contains a high content of levan and contains active ingredients such as chlorogenic acid, flavin, NOD (nitrate, nitrite) and minerals for a long period of time. The goal is to provide levan beet juice that can be maintained.

Another object of the present invention is to produce levan beet juice in which the levan content is increased and active ingredients such as chlorogenic acid, flavin, NOD and minerals are maintained for a long time by fermenting low-temperature aged beet juice after inoculating it with specific microorganisms. It provides a method.

In order to achieve the above object, the present invention

i) preparing low-temperature-aged beet juice by washing the beets, peeling them, roasting them, and then aging the juice obtained by squeezing at a low temperature;

ii) preparing a mixed juice by mixing the low-temperature aged beet juice with carrot juice and apple juice; and

iii) The mixed juice is mixed with a group of microorganisms consisting of the genus Arthropsis, Coniochaeta, brevibacterium, Brachybacterium and Arthrobacter. It provides a method for producing levan-containing beet juice that maintains the active ingredient for a long time, including the step of inoculating and fermenting one or more of the species to produce a fermented product.

In addition, the present invention

After washing the beet, peeling it, roasting it, and then extracting the resulting juice is aged at a low temperature to produce low-temperature aged beet juice;

carrot juice; and

Including apple juice;

After mixing the low-temperature aged beet juice, carrot juice, and apple juice, the genus Arthropsis, Coniochaeta, brevibacterium, Brachybacterium, and Arthro Provided is beet juice containing levan, which is characterized in that it is a fermented product obtained by inoculating and fermenting at least one species of microorganisms consisting of the genus Arthrobacter, and retaining the active ingredient for a long time.

In addition, the present invention

Provided is a food composition for preventing and improving high blood pressure comprising beet juice containing levan according to the present invention.

The beverage according to the present invention contains a large amount of levan produced by microorganisms and can maintain active ingredients such as chlorogenic acid, flavin, NOD (nitrate, nitrite) and minerals for a long time.

Figure 1 is a photograph showing the process of extracting solid material (levan) from beet juice according to the present invention.
Figures 2 and 3 are pictures showing the results of NMR ¹ H-NMR analysis of the extracted solid material (levan).
Figures 4 and 5 are pictures showing the results of NMR ¹³ C-NMR analysis of the extracted solid material (levan).
Figure 6 is a diagram showing the results of elemental analysis of the extracted solid material (levan).
Figure 7 is a diagram showing the results of scanning microscopy analysis of the extracted solid material (levan).
Figure 8 is a picture showing the results of scanning microscopy analysis of the element distribution of the porous particle portion of the extracted solid material (levan).
Figure 9 is a picture showing the results of scanning microscopy analysis of the elemental distribution of the fragment particle portion of the extracted solid material (levan).
Figure 10 is a graph showing the results of component analysis of sugar and chlorogenic acid according to the change in measurement date for apple juice, Danson juice, beet juice, and Levan beet juice.
Figure 11 is a graph showing the results of component analysis of sugar and chlorogenic acid 3 and 10 days after fermentation of Levan beet juice with the addition of five strains.
Figure 12 is a table showing the results of measuring weight after separation of levan and supernatant.
Figures 13 and 14 are graphs showing the results of component analysis of sugars and chlorogenic acid in the supernatant and levan after fermentation of levan beet juice with the addition of five strains.
Figure 15 is a graph showing the content of chlorogenic acid as a result of component analysis for Levan beet juice.
Figure 16 is a graph showing the content of chlorogenic acid as a result of component analysis after adding five strains to Levan beet juice and fermenting it.
Figure 17 is a graph showing sugar content as a result of component analysis for Levan beet juice.

Hereinafter, the present invention will be described in detail. In describing the present invention, detailed descriptions of related known structures or functions may be omitted.

Terms or words used in this specification and patent claims should not be construed as limited to their usual or dictionary meanings, but should be construed with meanings and concepts consistent with the technical details of the present invention.

The embodiments described in this specification and the configurations shown in the drawings are preferred embodiments of the present invention, and do not represent the entire technical idea of the present invention, so various equivalents and modifications that can replace them at the time of filing the present application are available. There may be.

This invention

i) preparing low-temperature-aged beet juice by washing the beets, peeling them, roasting them, and then aging the juice obtained by squeezing at a low temperature;

ii) preparing a mixed juice by mixing the low-temperature aged beet juice with carrot juice and apple juice; and

iii) The mixed juice is mixed with a group of microorganisms consisting of the genus Arthropsis, Coniochaeta, brevibacterium, Brachybacterium and Arthrobacter. It provides a method for producing levan-containing beet juice that maintains the active ingredient for a long time, including the step of inoculating and fermenting one or more of the species to produce a fermented product.

In the above production method, the low-temperature aged beet juice of step i) is

A first step of washing the beets, peeling them, and roasting them at 200 to 250°C for 30 seconds to 1 minute;

A second step of juicing roasted beets; and

It is preferably produced by a method comprising a third step of low-temperature aging of the juice at 0 to 10°C for 3 to 4 days.

In the above production method, it is preferable that the beet juice, carrot juice, and apple juice in step ii) are included in an amount of 20 to 50 wt%, 10 to 30 wt%, and 30 to 50 wt%, respectively.

In the above production method, the microorganisms in step iii) are Arthropsis truncata, Coniochaeta cipronana, brevibacterium ravenspurgense, and Brachybacterium halomarens. (Brachybacterium huguangmaarense) and Arthrobacter crystallopoietes. Specifically, the microorganism is Arthropsis truncata deposited under the accession number KACC 83040BP. truncata) BRF-1 strain, Coniochaeta cipronana BRF-B4 strain deposited with accession number KACC 83039BP, and Brevibacterium ravenspurgense BRM strain deposited with accession number KACC 81149BP , a group consisting of Brachybacterium huguangmaarense BRM-3 strain deposited with accession number KACC 81150BP, and Arthrobacter crystallopoietes BRM-9 strain deposited with accession number KACC 81151BP. It is preferable that it is at least one species selected from.

In the above production method, the active ingredient is preferably at least one selected from the group consisting of chlorogenic acid, flavin, NOD (nitrate, nitrite) sugar, and minerals, and more preferably chlorogenic acid and sugar.

In addition, the present invention

After washing the beet, peeling it, roasting it, and then extracting the resulting juice is aged at a low temperature to produce low-temperature aged beet juice;

carrot juice; and

Including apple juice;

After mixing the low-temperature aged beet juice, carrot juice, and apple juice, the genus Arthropsis, Coniochaeta, brevibacterium, Brachybacterium, and Arthro Provided is beet juice containing levan, which is characterized in that it is a fermented product obtained by inoculating and fermenting at least one species of microorganisms consisting of the genus Arthrobacter, and retaining the active ingredient for a long time.

The low-temperature aged beet juice is

A first step of washing the beets, peeling them, and roasting them at 200 to 250°C for 30 seconds to 1 minute;

A second step of juicing roasted beets; and

It is preferably produced by a method comprising a third step of low-temperature aging of the juice at 0 to 10°C for 3 to 4 days.

The low-temperature aged beet juice, carrot juice, and apple juice are preferably mixed in an amount of 20 to 50% by weight, 10 to 30% by weight, and 30 to 50% by weight, respectively.

The microorganisms include Arthropsis truncata, Coniochaeta cipronana, brevibacterium ravenspurgense, Brachybacterium huguangmaarense and Arthrobacter crital. It is preferable that it is at least one species selected from the group consisting of Arthrobacter crystallopoietes, and specifically, the microorganism is Arthropsis truncata BRF-1 strain deposited with accession number KACC 83040BP, accession number KACC Coniochaeta cipronana BRF-B4 strain deposited with accession number 83039BP, Brevibacterium ravenspurgense BRM strain deposited with accession number KACC 81149BP, Brachybactere deposited with accession number KACC 81150BP It is preferable that it is at least one species selected from the group consisting of Brachybacterium huguangmaarense BRM-3 strain and Arthrobacter crystallopoietes BRM-9 strain deposited under accession number KACC 81151BP.

The active ingredient is preferably at least one selected from the group consisting of chlorogenic acid, flavin, NOD (nitrate, nitrite) sugar, and minerals, and more preferably chlorogenic acid and sugar.

In addition, the present invention provides a food composition for preventing and improving high blood pressure comprising beet juice containing levan according to the present invention.

The food composition may be manufactured in general dosage forms such as tablets, pills, granules, powders, liquids, hard capsules, soft capsules, etc., and can be used in beverages, drinks, vitamin complexes, porridge, bread, bars, chocolate, cookies, tea, and meat. , can be manufactured in any form such as sausage, candy, noodles, jelly, etc.

The food composition can be used by adding levan-containing beet juice as is or with other foods or food ingredients, and can be used appropriately according to conventional methods.

The food composition further comprises one or more auxiliaries selected from the group consisting of suitable carriers, excipients, disintegrants, leavening agents, lubricants, glidants, antioxidants, buffers, diluents, dispersants, binders and lubricants commonly used in manufacturing. can do. In order to manufacture various dosage forms or forms as described above, food-acceptable carriers or additives such as the above-mentioned excipients can be used, and known in the art to be usable in the production of the desired dosage form or form. Any carrier or additive may be used.

In addition to levan-containing beet juice, the food composition contains various nutrients, vitamins, electrolytes, flavors, colorants, pectic acid and its salts, alginic acid and its salts, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, May contain alcohol, carbonating agent, etc.

In the food composition, the levan-containing beet juice may be included in an amount of about 1 to about 99% by weight, preferably about 10 to about 90% by weight, based on the total food composition.

Hereinafter, the present invention will be described in more detail through examples. These examples are only for illustrating the present invention in more detail, and it is obvious to those skilled in the art that the scope of the present invention is not limited by these examples according to the gist of the present invention. .

< Example 1> Revan of beet juice manufacturing

1kg of beets were washed in clean water, peeled, roasted at 200°C for 1 minute, and then squeezed using a juicer to obtain beet juice. After undergoing a low-temperature aging process for 3 days in storage at 5°C, carrot juice and apple juice were added and mixed well to prepare a mixture. At this time, beet juice was prepared by mixing low-temperature aged beet juice, carrot juice, and apple juice in a weight ratio of 2:2:6.

In 100 mg of the above beet juice, Arthropsis truncata BRF-1 strain deposited with accession number KACC 83040BP, Coniochaeta cipronana BRF-B4 strain deposited with accession number KACC 83039BP, deposited Brevibacterium ravenspurgense BRM strain deposited with accession number KACC 81149BP, Brachybacterium huguangmaarense BRM-3 strain deposited with accession number KACC 81150BP, and deposited with accession number KACC 81151BP Five types of Arthrobacter crystallopoietes BRM-9 strains were added at different concentrations (0.5 mg, 1 mg, 2 mg, 4 mg, and 8 mg), and then incubated at room temperature for 1 to 10 days. It was fermented for a while.

The fermented product prepared in this way was completed by non-heating low-temperature sterilization using a pulsed electric field (PEF).

< Comparative example 1> of beet juice manufacturing

1kg of beets were washed in clean water, peeled, roasted at 200°C for 1 minute, and then squeezed using a juicer to obtain beet juice. Afterwards, beet juice was produced through a low-temperature aging process for 3 days in storage at 5°C.

< Comparative example 2> Production of apple juice

Apple juice was prepared by washing 1 kg of apples in clean water, peeling them, and squeezing them.

< Comparative example 3> Production of carrot juice

Carrot juice was prepared by washing 1 kg of carrots in clean water, peeling them, and squeezing them.

< Comparative example 4> Preparation of ABC Juice

1kg of beets were washed in clean water, peeled, roasted at 200°C for 1 minute, and then squeezed using a juicer to obtain beet juice. Afterwards, after undergoing a low-temperature aging process for 3 days in storage at 5°C, carrot juice, apple juice, and lemon juice were added and mixed well to prepare a mixture. At this time, beet juice was prepared by mixing low-temperature aged beet juice, carrot juice, and apple juice in a weight ratio of 2:2:6.

< Experiment example 1> Revan Extraction and composition analysis

<1-1> Revan extraction

After adding DIW to the beet juice of <Example 1>, centrifugation was performed at 8000 and 9000 RPM for 20 minutes, 30 minutes, and 40 minutes, respectively (primary filter: non-water-soluble impurities, microorganisms) to separate the supernatant (Levan + Water-soluble impurities were dissolved). Then, 2-propanol was added to the supernatant at a volume ratio of 1:4 (levan and water-soluble impurities were extracted), and then dried (levan + water-soluble impurities) to extract a solid sample (Figure 1) .

<1-2> Nuclear magnetic resonance analysis

To analyze the composition of the solid sample, Nuclear Magnetic Resonance analysis (NMR) analysis was performed. The analysis conditions are as follows.

One) ^One H-NMR (Nuclear Magnetic Resonance spectrometer) analysis

- Analysis device: Bruker, AVANCE 600 (600MHz)

- Solvent: Deuterium Oxide (system peak: 4.81 (TSP))

- TSP Reference: None

- Sample concentration: approximately 1.9% (0.035 g /1.8 mL)

2) ¹³ C-NMR (Nuclear Magnetic Resonance spectrometer) analysis

- Analysis device: Bruker, AVANCE 600 (600MHz)

- Solvent: Deuterium Oxide (system peak: 4.81 (TSP))

- TSP Reference: None

- Sample concentration: approximately 1.9% (0.035 g /1.8 mL)

As a result, as shown in FIGS. 2 to 5, it was found that a large amount of levan was present in the solid material (FIGS. 2 to 5).

<1-3> Elemental analysis

To analyze the composition of the solid sample, elemental analysis was performed using an elemental analyzer.

As a result, as shown in FIG. 6, it was confirmed that the solid material was levan by showing C, H, and N contents that were quite similar to existing levan (FIG. 6).

<1-4> Scanning electron microscope analysis

To analyze the composition of the solid sample, the shape of the particles was analyzed using a scanning electron microscope (SEM). To compare with the existing form of levan, prior literature (Marta Domzal-Kedzia, et al., Bioorganic Chemistry, Volume 93, 2019, 102787; and Ibrahim Shaba Mohammed, et al., 10.3390/su12125100, 12, 12, 5100, 2020 ) was compared and analyzed with the particle form of levan reported in ).

As a result, as shown in Figure 7, it was confirmed that the solid material had a porous part similar to existing levan and a fragmented part appeared at the same time (Figure 7). In addition, as shown in Figures 8 and 9, the porous portion is levan with an element distribution (C, H, O, N, etc.) similar to the components of levan, and the fragment portion is different from the components of levan. It was confirmed that it was an impurity as it had elemental distribution (P, S, K, etc.) (FIGS. 8 and 9).

< Experiment example 2> Component analysis according to change in measurement date

For the juices of <Comparative Examples 1 to 4>, on the day of production, 3 days after production, and 10 days after production, chlorogenic acid was analyzed through LC/PDA and sugars (Fructose, Glucose, Sucrose) were analyzed through LC/RI, respectively. The ingredients were analyzed.

As a result, as shown in Figure 10, it was confirmed that the sugar and chlorogenic acid content in the sample decreased rapidly starting 3 days after production and decreased by 70 to 44% after 1 day (Figure 10).

< Experiment example 3> Component analysis according to strain and strain concentration changes

In 100 mg of each of the juices of <Example 1>, <Comparative Example 1> to <Comparative Example 3>, 5 strains (strain types: deposited no. KACC 83039BP(39), deposited no. KACC 83040BP(40), deposited Number KACC 81149BP(49), accession number KACC 81150BP(50), and accession number KACC 81151BP(51)) were added to the sample at each concentration (0.5 mg, 1 mg, 2 mg, 4 mg, and 8 mg), For each sample on the day of manufacture, 3 days later, and 10 days later, chlorogenic acid was analyzed through LC/PDA and sugars (Fructose, Glucose, Sucrose) were analyzed through LC/RI.

For comparison, LC/ Sugar components were analyzed through chlorogenic acid and LC/RI through PDA.

As a result, as shown in Figure 11, in the case of levan beet juice, the sugar and chlorogenic acid content is maintained overall even after 10 days of production for all five strains, while in the remaining juices, sugar and chlorogenic acid content are maintained for some of the five strains. It was confirmed that the content was not maintained (Figure 11).

< Experiment example 4> Revan and supernatant analysis

In 100 mg of the juice of <Example 1>, 5 strains (strain types: accession number KACC 83039BP (39), accession number KACC 83040BP (40), accession number KACC 81149BP (49), accession number KACC 81150BP (50) ), accession number KACC 81151BP (51)), to which 8 mg each was added, the levan and supernatant were separated through centrifugation (Figure 12), and then the sugar and chlorogenic acid components of levan and supernatant were analyzed, respectively. .

As a result, as shown in Figures 13 and 14, it was confirmed that the levan of beet juice contains a large amount of sugar and chlorogenic acid (Figures 13 and 14).

Claims (8)

i) preparing low-temperature-aged beet juice by washing the beets, peeling them, roasting them, and then aging the juice obtained by squeezing at a low temperature;
ii) preparing a mixed juice by mixing the low-temperature aged beet juice with carrot juice and apple juice; and
iii) The mixed juice is mixed with a group of microorganisms consisting of the genus Arthropsis, Coniochaeta, brevibacterium, Brachybacterium and Arthrobacter. Producing a fermented product by inoculating and fermenting one or more of the species;
A method for producing levan-containing beet juice that maintains the active ingredient for a long time, including.
In claim 1,
The low-temperature aged beet juice of step i) is
A first step of washing the beets, peeling them, and roasting them at 200 to 250°C for 30 seconds to 1 minute;
A second step of juicing roasted beets; and
Characterized in that it is produced by a method comprising a third step of low-temperature aging of the juice at 0 to 10 ° C. for 3 to 4 days,
Method for producing beet juice containing levan, which retains the active ingredient for a long time.
In claim 1,
The beet juice, carrot juice, and apple juice of step ii) are characterized in that they contain 20 to 50% by weight, 10 to 30% by weight, and 30 to 50% by weight, respectively.
Method for producing beet juice containing levan, which retains the active ingredient for a long time.
In claim 1,
The microorganisms in step iii) include Arthropsis truncata, Coniochaeta cipronana, brevibacterium ravenspurgense, Brachybacterium huguangmaarense and Arthropsis. Characterized in that it is at least one species selected from the group consisting of Arthrobacter crystallopoietes,
Method for producing beet juice containing levan, which retains the active ingredient for a long time.
In claim 5,
The microorganisms are Arthropsis truncata BRF-1 strain deposited with accession number KACC 83040BP, Coniochaeta cipronana BRF-B4 strain deposited with accession number KACC 83039BP, accession number KACC 81149BP Brevibacterium ravenspurgense BRM strain deposited with, Brachybacterium huguangmaarense BRM-3 strain deposited with accession number KACC 81150BP, and Artro deposited with accession number KACC 81151BP Characterized in that it is at least one species selected from the group consisting of Arthrobacter crystallopoietes BRM-9 strain,
Method for producing beet juice containing levan, which retains the active ingredient for a long time.
In claim 1,
A method for producing levan-containing beet juice that retains the active ingredient for a long time, wherein the active ingredient is at least one selected from the group consisting of chlorogenic acid, flavin, NOD (nitrate, nitrite), sugar, and minerals.
After washing the beet, peeling it, roasting it, and then extracting the resulting juice is aged at a low temperature to produce low-temperature aged beet juice;
carrot juice; and
Including apple juice;
After mixing the low-temperature aged beet juice, carrot juice, and apple juice, the genus Arthropsis, Coniochaeta, brevibacterium, Brachybacterium, and Arthro Characterized in that it is a fermented product obtained by inoculating and fermenting one or more species from among the microbial group consisting of the Arthrobacter genus.
Beet juice containing levan, which retains the active ingredients for a long time.
In claim 7,
The active ingredient is levan-containing beet juice that maintains the active ingredient for a long time, characterized in that the active ingredient is at least one selected from the group consisting of chlorogenic acid, flavin, NOD (nitrate, nitrite), sugar, and minerals.

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